So-balicious

Within a 5 second Google Search for a soba noodle salad, I stumbled upon this recipe. It's not too heavy (but is enough to fill you up), fresh with flavour (with mangoes and fresh herbs, straight from my balcony garden) and the best part - easy! It's the perfect summer salad. Leave it to Martha (& her talented creative team) to come up with this dish.

Asian Soba Noodle Salad - Serves 6

Ingredients
* 1/4 cup rice-wine vinegar
* 1 teaspoon grated peeled fresh ginger
* 2 teaspoons tamari or low-sodium soy sauce
* 1/4 teaspoon fish sauce
* 2 teaspoons freshly squeezed lime juice
* 2 pinches cayenne pepper
* 4 tablespoons safflower oil
* 1 teaspoon toasted sesame oil
* Coarse salt and freshly ground pepper
* 12 ounces soba noodles (not 100 percent soba)
* 1 green mango, peeled and julienned
* 1 large red pepper, stemmed, seeded, cored, and julienned
* 1 medium carrot, julienned
* 3 scallions, thinly sliced on the bias
* 1/4 cup thinly sliced fresh mint
* 1/4 cup thinly sliced fresh basil
* Lime wedges, for serving

Directions
1. In a small bowl, mix together vinegar, ginger, tamari, fish sauce, lime juice, and cayenne pepper. Slowly whisk in oils until well combined; season with salt and pepper. Set dressing aside.
2. Fill a medium pot of water and bring to a boil over high heat. Add soba noodles and cook according to the package directions, until al dente, 4 to 5 minutes. Drain and rinse with cold water.
3. Transfer noodles to a large bowl and add mango, red pepper, carrot, scallions, mint, and basil. Season with salt and pepper; toss to combine.
4. Drizzle with dressing; you may not need to use all the dressing. Serve salad with lime wedges.